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A quintessential Kashmiri delicacy, this Keema curry features finely minced mutton slow-cooked to perfection. The rich, aromatic gravy is built on a base of golden-brown onions, whole spices, and a unique blend of fennel and dry ginger powder, balanced by the creaminess of yogurt. A truly comforting and flavorful main course.
For 4 servings
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it reaches its smoking point (you'll see the first wisp of smoke), then immediately reduce the heat to medium. This process removes the oil's pungency.
Add the whole spices: bay leaf, cinnamon stick, crushed black cardamom, and cloves. Sauté for about 30 seconds until they become fragrant. Then, add the hing and stir for a few seconds.
Add the finely chopped onions to the pan. Sauté on medium heat, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for developing the rich base color and flavor of the gravy.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Increase the heat to high and add the mutton keema. Use a spatula to break up any lumps. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and all its moisture has evaporated. The keema should look well-seared.
Reduce the heat to medium-low. Add all the powdered spices: Kashmiri red chilli powder, fennel powder, dry ginger powder, turmeric powder, and salt. Mix well and cook for 2 minutes, allowing the spices to toast and release their aroma.
Turn the heat to the lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly to prevent it from curdling. Once all the curd is incorporated, increase the heat to medium and cook for 5-7 minutes, until the oil begins to separate from the masala at the edges of the pan.
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A quintessential Kashmiri delicacy, this Keema curry features finely minced mutton slow-cooked to perfection. The rich, aromatic gravy is built on a base of golden-brown onions, whole spices, and a unique blend of fennel and dry ginger powder, balanced by the creaminess of yogurt. A truly comforting and flavorful main course.
This kashmiri recipe takes 65 minutes to prepare and yields 4 servings. At 612.38 calories per serving with 25.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pour in 1 cup of hot water and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes. This slow cooking makes the mutton incredibly tender and allows the flavors to meld.
Remove the lid, stir in the ghee and garam masala. Cook for another minute. Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves and serve hot.
Add 1/2 cup of green peas (fresh or frozen) along with the water in step 8 and simmer until the peas are cooked through.
Replace mutton keema with minced chicken. Reduce the final simmering time in step 8 to 10-15 minutes, as chicken cooks faster.
Add 2-3 finely chopped green chillies along with the ginger-garlic paste for an extra kick of heat.
Substitute mutton keema with crumbled paneer or minced soya granules. Adjust cooking times accordingly; both will require less simmering time.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Spices like fennel powder (saunf), dry ginger powder (sonth), and hing (asafoetida) are traditionally known to aid digestion and prevent bloating.
The dish contains ingredients like turmeric, ginger, and garlic, which are rich in antioxidants and have anti-inflammatory properties that help support a healthy immune system.
Red meat like mutton is an excellent source of heme iron, which is easily absorbed by the body and helps prevent anemia.
Kashmiri Keema can be part of a balanced diet. Mutton is an excellent source of high-quality protein, iron, and B vitamins. However, it is also high in saturated fat and calories. Using lean mince and controlling the amount of oil and ghee can make it a healthier dish. The spices used, like turmeric, ginger, and fennel, offer various health benefits.
One serving of this Kashmiri Keema (approximately 275g) contains an estimated 420-480 calories. This can vary based on the fat content of the mutton and the exact amount of oil used.
To prevent curdling, ensure the yogurt is at room temperature and well-whisked. Always add it to the pan on the lowest possible heat, and stir continuously and vigorously until it is fully incorporated into the masala.
This dish pairs beautifully with Indian breads like naan, roti, or Kashmiri lavasa. It also goes well with steamed basmati rice or a simple pulao.
Yes, you can. Follow the steps up to browning the keema and adding the yogurt in the pressure cooker. Then, add the water, close the lid, and cook on high pressure for 2-3 whistles (about 10-12 minutes). Let the pressure release naturally before finishing with ghee and garam masala.